Effect of Low-Temperature Superfine Grinding on the Physicochemical and Functional Properties of the Pulp Powder of Citrus reticulata ‘Chachi’
The study aimed to explore the rational utilization of Citrus reticulata ‘Chachi’ pulp. Low-temperature superfine grinding (SG) technology was employed to prepare citrus pulp powder, and its physicochemical properties, microstructure and functional properties were examined. A significant reduction i...
Saved in:
| Main Author: | |
|---|---|
| Format: | Artigo |
| Language: | Inglês |
| Published: |
China Food Publishing Company
2024-10-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-20-025.pdf |
| Tags: |
No Tags, Be the first to tag this record!
|